Crispy-Edge, Chewy-Center Chocolate Chunk Cookies
I’m not here to give you just another cookie recipe. I’m here to give you the cookie. The one you’ll dream about. The one that, once you taste it, will make every other cookie feel like a sad, dry imitation of what a cookie should be.
These are chewy in the center, crisp on the edges, and packed with deep pools of melty chocolate. They aren’t too sweet. They don’t fall apart in your hands. They have just enough structure to hold up to a dunk in coffee, but they’ll still give you that warm, buttery, sink-your-teeth-in satisfaction.
And here’s the kicker—they’re built for high altitude.
Because if you’ve ever baked up here, you know the struggle. The sinking. The spreading. The way cookies either turn into hockey pucks or morph into a thin, sad mess that sticks to your baking sheet. I’ve fixed that for you. Follow this recipe, and you’ll get perfect cookies every time, no matter how high up you are.
What Makes These Cookies So Good?
Let’s break it down.
Cold cubed butter – No melted butter here. This keeps the cookies thick, gives them a better chew, and creates little pockets of steam that help with texture.
A mix of brown sugar & white sugar – The brown sugar brings chew, the white sugar gives you crispy edges. Balance, people.
High-quality chocolate chunks – Not chips. Chips are built to not melt, and that’s not the energy we’re bringing to these cookies. Use real chocolate bars, chop them up, and reserve some to press on top before baking. Because we want those gooey, Instagram-worthy pools of chocolate.
A touch of milk – High altitude can dry things out. A splash of whole milk keeps the dough hydrated, so your cookies stay soft inside instead of turning into crunchy regret.
Flaky sea salt – Because contrast is everything. That little hit of salt on top takes these from “good” to “I would sell my soul for another bite.”
The Ultimate High-Altitude Chocolate Chunk Cookies
Ingredients
- 2 ½ cups 315g all-purpose flour
- ¾ tsp baking soda
- ¼ tsp salt
- 1 cup 226g unsalted butter, cold & cubed
- ¾ cup 150g light brown sugar, packed
- ? cup 67g granulated sugar
- 2 tsp vanilla extract
- 2 large eggs cold
- 2 tsp whole milk extra moisture to prevent dryness
- 2 Baking Chocolate Bars about 10–12 oz high-quality chocolate bars, chopped into chunks (reserve some for topping before baking)
- Flaky sea salt optional, for topping
Instructions
- Whisk together flour, baking soda, and salt in a medium bowl.
- Beat the cold, cubed butter with both sugars for 3-4 minutes until fluffy.
- Incorporate eggs & vanilla
- Mix in the flour mixture gradually, stopping as soon as combined.
- Stir in most of the chopped chocolate, reserving some pieces to place on top before baking.
- Cover and refrigerate the dough for 30 minutes to 24 hours (chilling helps prevent excessive spread at altitude).
- Preheat oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
- Scoop 3 tbsp-sized dough balls onto the sheet, leaving 2 inches apart.
- Press a few reserved chocolate chunks on top of each dough ball.
- Bake for 9-11 minutes, until edges are golden but centers look slightly underbaked.
- Let cookies rest on the hot pan for 5 minutes, then transfer to a cooling rack.
- Sprinkle with flaky sea salt while warm (optional).
Make these once, and you’ll never settle for average cookies again. They’re indulgent but balanced. Rich but not overly sweet. They’re the kind of cookie you’d casually eat in a Paris café, pretending to read a novel but really just people-watching.
So, go make them. Pour yourself a coffee, or maybe a glass of wine if that’s more your style. And enjoy the kind of cookie that makes life just a little bit better.
P.S. If you make these, tag me. I want to see the chocolate pools.
I have a brief suggestion – Try freezing the dough before you bake them!
Thank you!